Because Thanksgiving is coming...
Here's my cranberry sauce recipe--I've been promising it to Colleen, since she went cranberry picking recently.
'Tis a bit early for Yankee holidayers, but our Thanksgiving is coming this weekend. I love this sauce so much, I take more turkey just to justify consuming more of this flavourful concoction. It's as good as dessert!
Talena's Own Cranberry Sauce
1 12-oz. bag of frozen cranberries
1/3-1/2 c. maple syrup
1 1/2 c. water
1 tsp. cinnamon, ground
1/2 tsp. nutmeg
1/4 tsp. cloves
Place all ingredients into a medium saucepan. Heat to boiling. Reduce heat. Cover and simmer for 5 minutes, or until cranberries pop. Add more maple syrup if too tart. Cover and refrigerate. Serve at room temperature.
This can be made up to four days ahead. Will also keep in the freezer.
'Tis a bit early for Yankee holidayers, but our Thanksgiving is coming this weekend. I love this sauce so much, I take more turkey just to justify consuming more of this flavourful concoction. It's as good as dessert!
Talena's Own Cranberry Sauce
1 12-oz. bag of frozen cranberries
1/3-1/2 c. maple syrup
1 1/2 c. water
1 tsp. cinnamon, ground
1/2 tsp. nutmeg
1/4 tsp. cloves
Place all ingredients into a medium saucepan. Heat to boiling. Reduce heat. Cover and simmer for 5 minutes, or until cranberries pop. Add more maple syrup if too tart. Cover and refrigerate. Serve at room temperature.
This can be made up to four days ahead. Will also keep in the freezer.
